Homemade Candied Ginger Recipe (Easy Method!)
Homemade candied ginger is a simple old fashioned treat made from fresh ginger simmered in sugar until tender and coated in sparkling crystals. It is perfect for holiday baking, soothing teas, gifting, or snacking straight from the bowl. This easy method lets you turn a handful of ginger into something cozy and nostalgic that keeps well in the pantry.
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Servings: 2 cups candied ginger
Ingredients
- 1 pound fresh ginger root preferably young and smaller pieces
- Pinch of salt
- 2 cups white granulated sugar
- Extra sugar for coating
- Water
Instructions
- Peel and slice the ginger root into ⅛ inch slices. A mandolin makes this step simple and keeps the thickness even.
- Add the sliced ginger to a medium pot and cover with water. Bring it to a boil, then turn the heat to low and let it simmer for 30 minutes. After simmering, drain off the water, saving ½ cup of the ginger cooking liquid.
- Return the ginger to the pot. Add the reserved ginger water, the granulated sugar, and the salt. Bring it back to a boil, then lower the heat to medium and cook for 35 to 40 minutes, stirring occasionally. The syrup should reach 225 degrees F on a candy thermometer.
- Drain the ginger in a colander placed over a bowl so you can keep the syrup if desired. Spread the ginger on a cooling rack set over a cookie sheet. Separate the slices and let them dry for about 2 hours. They should feel sticky but not wet.
- Place the sticky ginger slices in a bowl of sugar and toss until coated. Arrange them back on the rack and let them dry overnight.
- Once fully dry, store your candied ginger in an airtight container in a cool, dark place. It keeps for several months and can be frozen for at least 6 months.
Notes
Old-Fashioned Tips
- Slice the ginger evenly so it cooks at the same rate.
- Save the leftover syrup for teas, cocktails, or drizzling over oatmeal.
- Make a double batch during fall and winter when warm, spicy treats feel especially comforting.